Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages
Author:
Funder
Ministerio de Economía y Competitividad
Publisher
Elsevier BV
Subject
Food Science
Reference40 articles.
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2. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages;Ansorena;Food Chemistry,2004
3. 2012: No trans fatty acids in Spanish bakery products;Ansorena;Food Chemistry,2013
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5. Crude protein in meat. 981.10;AOAC,2002
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